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Heirloom Tomato & Goat cheese Galette (Gluten Free)

I bought these beautiful Heirloom tomatoes with this recipe in mind. This was my first time making galettes and they came out delicious, so worth trying this one out!

Ingredients

3/4 cup all purpose gluten-free flour blend

1/4 cup yellow cornmeal

1/4 cup almond meal

4 tablespoons chilled unsalted butter, cut into small cubes

1/2 tsp salt

3 tbs ice water

2 heirloom tomatoes cut in thin slices

black pepper to taste

2 tbsp of fresh thyme

1 medium shallot cut in thin slices

drizzle of olive oil

1/2 cup crumbled goat cheese

Instructions

Combine flour, almond meal and cornmeal and salt and butter into food processor. Process until the mix looks like a course meal. While the processor us running, add in your ice water through the chute at the top of the machine. Process the mix until it is just combined.

Take out the mix, make a ball and wrap it up in parchment paper and put it in the refrigerator for 30 minutes.

Preheat your oven to 425 degrees.

Cut the heirloom tomatoes and shallots. Put them in a bowl and add salt and pepper to taste, the thyme and a drizzle of olive oil. Mix well.

After 30 minutes, unwrap the dough. Place another piece of parchment paper on top of your dough ball. Roll out a circle using a rolling pin or what you have at hand (I used a wine bottle). Make sure the dough is thin but not so thin, so it doesn’t stick to the parchment when you want to roll the edges.

Remove the top piece of parchment paper and arrange your tomatoes and shallots on top of the dough, leaving an inch and a half border of dough around the tomatoes.

Sprinkle the tomatoes with goat cheese and carefully fold the edges of your dough over to partially cover the tomatoes.

Slide the parchment paper that is holding the galette onto a baking pan. Bake for 25 minutes or until the crust is golden brown.